These classic stuffed tomatoes are simply delicious as a first course for a dinner party.
Tomales Farcies a la Provencale (toh-maht fahr-see ah lah proh-vahn-sahl) may be served either hot or cold.
2 tablespoons olive oil
10 tomatoes, 6 halved and seeded and
4 peeled, seeded and chopped
2 teaspoons chopped fresh parsley garlic cloves, crushed
1 oz. soaked in
2. oz. home-made beef stock FOR 10 minutes
4 anchovy fillets, finely chopped
2 tablespoons grated Parmesan cheese
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
In a medium-sized flameproof casse-role, heat half of the oil over moderate heat. When the oil is hot, add the halved tomatoes, cut sides up, and fry for 1 minute. With a slotted spoon, transfer the tomatoes to an ovenproof baking dish and set aside.
Add | tablespoon of the remaining oil to the casserole. Add the chopped tomatoes, the parsley and garlic and cover the casserole. Cook for 5 minutes.
Meanwhile, using the back of a wooden spoon, rub the soaked breadcrumbs through a fine wire strainer into a small bowl.
Stir the pureed breadcrumbs and the anchovies into the mixture in the casserole and cook for a further 2 minutes.
Remove the casserole from the heat and, using a teaspoon, spoon equal quantities of the stuffing mixture into each tomato half.
In a small bowl, mix together the remaining breadcrumbs and the cheese. Sprinkle a little of this mixture over each tomato half and dribble over the remaining oil.
Place the baking dish in the centre of the oven and bake for 20 minutes. Remove the dish from the oven and serve immediately.
Alternatively, set aside and allow to cool completely before serving.